Zucchini Fritters with Lemon-Garlic Sour Cream Sauce Recipe
These crispy, golden Zucchini Fritters offer a delightful way to enjoy fresh zucchini. Lightly seasoned and pan-fried to perfection, they are served with a tangy lemon garlic yogurt sauce, making for a satisfying appetizer or side dish in just 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Fritters
- 4 cups (about 2 medium) zucchini, grated
- 1 teaspoon salt
- 2 green onions, split lengthwise and finely chopped (can substitute with chives)
- 1/2 cup all-purpose flour (can substitute with Bob’s Red Mill 1:1 flour)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt, or to taste
- 1 large egg, lightly beaten
- Olive oil, as needed for frying
Lemon Garlic Sauce
- 1/2 cup sour cream or plain, full-fat yogurt
- 1/4 teaspoon lemon zest
- 1 to 2 teaspoons lemon juice
- 1 clove garlic, finely chopped or grated
- Pinch of salt, or to taste
Instructions
- Grate and drain zucchini: Wash the zucchini, trim off the stems, and grate by hand or using a food processor to yield about 4 cups. Place the grated zucchini in a fine mesh cheesecloth or strainer over a bowl. Sprinkle with 1 teaspoon salt, mix well, and let it sit for 20 minutes. Then squeeze out as much liquid as possible to prevent soggy fritters.
- Combine fritter ingredients: Discard the liquid from the zucchini. Transfer the dry zucchini to a large mixing bowl. Add finely chopped green onions, flour, black pepper, baking powder, additional salt to taste, and the lightly beaten egg. Mix everything thoroughly until combined.
- Prepare the sauce: In a small bowl, mix sour cream or yogurt with lemon zest, lemon juice, finely grated garlic, and a pinch of salt. Stir well and set aside to let flavors meld.
- Heat the pan and fry fritters: Heat olive oil in a large non-stick skillet over medium-high heat. Using a quarter cup measure, drop portions of the zucchini mixture onto the hot skillet, ensuring not to overcrowd. Use the back of a spatula to gently flatten each fritter to ensure even cooking.
- Cook fritters until golden: Fry each side for 2-3 minutes or until golden brown. Carefully flip to cook the other side evenly, maintaining a crispy exterior and tender inside.
- Serve: Serve the warm zucchini fritters as is or accompanied by the tangy lemon garlic sauce for a flavorful boost.
Notes
- Be sure to squeeze out all excess moisture from the zucchini to ensure crispy fritters.
- Substitute green onions with chives if desired for a milder onion flavor.
- The lemon garlic sauce can be made ahead and refrigerated but add lemon juice fresh before serving for brightness.
- Use olive oil with a high smoke point for frying to avoid burning.
- For gluten-free version, use a 1:1 gluten-free flour blend as a substitute.
